Truffled Wild Mushroom Lasagna

More from this source
Cooking Light


Add a comment


1 tablespoon olive oil

2 cups thinly sliced leek

8 garlic cloves, thinly sliced

3/8 teaspoon salt, divided

7 cups sliced cremini mushrooms (about 1 1/2 pounds), divided

4 cups sliced shiitake mushroom caps (about 1 pound)

2/3 cup Côtes du Rhône or other fruity red wine

1 tablespoon chopped fresh thyme

1 tablespoon chopped fresh oregano

1 tablespoon chopped fresh sage

3 tablespoons white truffle oil

1 teaspoon black pepper, divided

2 1/2 cups 1% low-fat milk

1 bay leaf

2 tablespoons butter

3 1/2 tablespoons all-purpose flour

1/8 teaspoon ground nutmeg

2 cups fat-free ricotta cheese

1/4 cup chopped fresh flat-leaf parsley

1 tablespoon grated lemon rind

Cooking spray

8 ounces precooked lasagna noodles

1 cup (4 ounces) shredded part-skim mozzarella cheese

1 cup (4 ounces) grated fresh Parmesan cheese

You might also like

Lasagna Bianco White Lasagna
La Tavola Marche
Wild Mushroom Lasagne
Wild Mushroom Lasagna
Vintage Mixer
Wild Mushroom Lasagne
Open Lasagne Of Mushrooms & Olives
BBC Good Food
Butternut Squash & Wild Mushroom Lasagna
SF Gate
Butternut Squash & Mushroom Lasagna
I Can't Believe It's Not Butter
Potato And Smoked Salmon Lasagna
Lasagna With Mushrooms And Lamb Sausage
Food & Wine
Summer Lasagne
Framed Cooks